All about starting your own Sourdough Starter!

What is a Sourdough Starter?

A sourdough starter is basically a habitat we create, using flour and water, to grow wild yeast to bake bread and other baked goods, rather than using commercial packaged yeast. This wild yeast is found in the air and on the grain of wheat.

When we create a warm fuzzy habitat with food, it comes to life and begins to ferment.

I've just used my Sourdough Starter and fed it again!

How to make a Sourdough Starter?

To make your own sourdough starter you are going to need a large jar, filtered water and unbleached GMO free wheat flour or whole wheat flour. If you don't have filtered water, leave a glass of tap water out on the counter over night and the chlorine will evaporate.

Making a Sourdough Starter | Step by Step

On day one, place 1/2 cup of flour and 1/2 cup of filtered water in a glass jar and mix well.

In 12 hours you are going to add 1/2 cup of flour and 1/2 cup of filtered water and mix well.

On day two or in 12 hours from the last feeding, repeat it again adding 1/2 cup of flour and 1/2 cup of filtered water and mix well.

On day three, or in 24 hours, throw away half of the sourdough starter and add 1/2 cup of flour and 1/2 cup of filtered water and mix well.

This Sourdough Starter has doubled in size, has a sour aroma, and it plenty fluid and bubbly. It's ready to use!

Keep repeating day three, feeding it every day until your sourdough starter doubles in size by the time you are supposed to feed it again. This could take a week depending on your elevation and the warmth of your home. Once it has done this, it is ready to use!

If you are baking bread everyday, instead of tossing away half of the starter, you will use that discarded portion to make Sourdough Bread. Then, be sure to feed your starter again with 1/2 cup of flour and 1/2 cup of filtered water.

If you are baking sporadically, you will need to continue to feed your sourdough starter everyday or place it in the fridge to slow it down.

My Sourdough Starter isn't working!

Frustrating, I know... Here are some tips!

• Be sure you aren't using water right out of the tap. Usually there is chlorine in tap water that inhibits growth of bacteria. 
• Be sure to use an organic and unbleached flour that hasn't been treated with anything. 
• Be sure your jar doesn't have any left over soaps or detergents on the inside. 
• If your kitchen is way to cold, it will take forever to get going so move in on top of the fridge or another warm spot in your home.
• Make sure you aren't suffocating your starter with a lid or a cloth that is too restricting for air flow. I leave mine uncovered.
• If mould has begun to grow on the surface, play it safe and discard it.
• If all else fails find your most hippie and witchy friend and as them to share theirs!